#1) I have smoked a few roasts in my electric smoker and they have been very tender and good, but I am wondering how long and to what temperature to cook them so that they can be pulled apart, or shredded, to make BBGQ sandwiches. So far the meat has not been tender (or whater makes it do this) to flake apart with a fork - like at BBQ restaurants.

#2) I have read in the search that when cooking brisket, once it has reached the correct temperature then they will put in in foil and then put in in the freezer or ice chest. Why is this?

I am new to smoking and have read two books that I bought but I cannot find these anwsers in them.

Thanks!!!